Science Elective Courses
SCI 111 (3-0-3)
This course introduces the scientific fundamentals of food and cooking. It examines doughs and batters, dairy products and eggs, meats, fruits and vegetables, sauces, chocolate and confections, and food additives. Students learn the scientific principles behind the various cooking methods and techniques that transform these foods.
SCI 115 (3-3-4)
The Science of Brewing and Distilling
This course introduces the scientific fundamentals of brewing and distilling. Students learn the scientific principles behind the treatment of water, the milling and mashing of grains, the addition of hops, fermentation, and carbonation and how these processes affect the various characteristics of beer. Students also learn the scientific principles of spirit distillation and the flavor development of various spirits. The laboratory focuses on the techniques and analyses utilized in the brewing and distilling industries.